We tried Picanha (Churrasco Style) for the first time and....
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- čas přidán 1. 03. 2024
- @brazilianflame5618
Today we are making Picanha (Churrasco Style) in our Brazilian Flame Rotisserie Grill. For more information on this grill, you can check them out here: tinyurl.com/3b88c3yj
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Eric
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I'm from the extreme south of Brazil, land of the "Gaúchos", where barbecue is an almost everyday meal. You did a beautiful job.
Oi Bruxo. I live in Rio Grande do Sul. Porto Alegre to be specific. The churrasco was faithful to the best Brasilian tradition with 2 exceptions: 1) wood charcoal instead electric element 2) the salt was flake instead of Sal Grosso. But I congratulate the chef. Other additions - Fried polenta, potato salad, farofa, cooked beets, salad (lettuce and tomato) and some cheese cooked on the sword . . . maybe some good craft beer and a cachça velha (Weber Haus - 6 years aged). Mas Respeito ao video. Obrigado Eric dos Gaúchos ! ! !
@@TiagoLennertz Dá-lhe bagual. Sou de Rio Grande, mas hoje vivo em Floripa. Tuas dicas pra autor do vídeo foram preciosas. Eu ia escrever a mesma coisa, mas não tive paciência. hehe
Entendo. Eu morava em Floripa quince anos atras . . . em Barra da Lagoa . . . antes muitos Gaúchos chegaram. Quando eu moro com Gaúchos eu prefero morar com eles em RS kkkk. Abraço meu amigão novo de CZcams.@@gaulesvideoedesign1791
Churrasco Gaúcho e costela kkk
@@cidho2554 Claro com polenta frita
When I'm breaking down a sirloin, I always set this piece aside for beef kebabs. It's the absolute best. You should try this in your Brazilian Rotisserie.
That is what I’m talking about! 😮 It is my favorite meat..
Truly outstanding and masterfully prepared! 👏👏👏
Just missing cooked yellow cassava as sidedish to make it perfect. It's all that we eat here in brazilian "churrasco" at Pantanal. Give it a try! And last tip, put a little shoyo sauce all over the cooked cassava just before eat. ;D
Mouth watering, it is gorgeous!! Thanks Eric
That looked absolutely incredible! I just did one on my trusty ol' Weber over mesquite coals a few days ago. It's definitely risen right up there on my list.
On my Big Green Egg forum the Picaña is a very popular cut, but this is the first time I've seen the charred outer bits carved off in thin slices, the remainder salted, and back on the broiler, a la al Pastor. I don't have a rotisserie but I'm getting some ideas....
More traditional than that would be to grill it in a coal pit with a good flame. But that will make me run to a butcher and get a nice piece for tomorrow lol. Thanks Eric!
thanks for the tips, Tom. I may have come up with another idea that is contributing to the dry time…..my dehumidifier. I have been noticing it adds heat to the cabinet and is basically right under the hanging meats. I speculate I am getting g both airflow for the “exhaust” side of the dehumidifier as well as having it affect the cabinet temp. Looking at my trends I see the refrigerator compressor cycling more often which also boosts airflow during operation. I’ve been adjusting temp setpoint and high level triggers down in response to the dehumidifier heat in order to keep my temp average at 55F. I’m thinking of seeing how I can site the dehumidifier outside the cabinet and duct the dehumidifier inlet to inside the cabinet to prevent the heat influence.
It’s a great, fun, science experiment with terrific reward at the end.
Thanks for all your input!
Ron
I first had picanha (and so many other grilled meats) at a Brazilian restaurant in Newark NJ about 20 years ago. It truly is delicious.
Eric, I made comment to another Gaúcho's comment below. You did a good job, congratulations for the picanha. I also give you respect for the proper knife as bladesmiths are embedded in our culture and are used by many here, especially during our festivals surrounding the annual celebrations centering on our revolution of Rio Grande do Sul, the Gaúcho capital. We have enough churrasco being cooked here during that month that I am sure you can see the smoke and smell the meat cooking from space . . . and on every weekend to a slightly smaller degree. Last thing, Churrasco (Shoe-Has-Co) . . . if you ever visit reach out . . . our food culture would surprise you . . . I will help you experience Southern Brasil and Gaúcho culture.
This is a cut of meat that a lot of people are now preparing it Sous Vide including myself. It has wonderful flavor and is more affordable than more expensive steaks, my only wish is that more stores would start to carry this cut. Great job with the Rotisserie I may have to check them out.
What is the science behind it spinning that adds flavour? Is it also the type of heat too?
Looks awesome Eric. Always nice to see you doing new things brother. Hey did you hear about some new regulations about companies having to disable automatic start up features on smokers and grills? Was wondering how that will effect my Smokin it smoker.
Interesting. I have not heard about that.
I've been gearing up to make this purchase, and Eric's results are always an honest test of a machine capabilities. There are a few cursory reviews of the machine out there, but nothing in -depth. Maybe some of you all might have the answers....Is the 5 Skewer Brazilian Flame unit able to make use of all 5 skewers at once during a cook? For example, can you have 5 skewers of Picanha all rotating during one cook? Or do you have to be careful about product size so that the product (meats) are not banging into each other. I thought initially, wow great idea to cook a whole meal at once, meats, shrimp, veggies, etc...but then it dawned on me will they each fit together? Or can you fill it with chickens? How many skewers of steaks can it do at once? etc. I'd also be interested in hearing anyone's experience with the battery charger for the rotisserie motor in the unit. How long to charge, how long it holds a charge, is the unit something that could be replaceable if it goes bad? (like the battery on my $600 cordless Dyson that lasted only 2 years..sheesh) So far I've found the folks at Brazilian Flame are not very easy to get a hold of which causes me pause. The company phone number on the website doesn't work, just a steady busy signal, emails get no response.....makes me wonder about further support down the road if something breaks or needs replacement later on. Would be interested in hearing anyone's experience thus far. Thanks!
Update. I was finally able to reach their customer service through their online chat on the website. They were very nice to deal with, and answered all the questions I had. I ordered a 5 skewer unit, picahna knife, and a cover. It arrived today. And It's a beauty of a machine, can't wait to try it out. 😊
nice! now i want to get myself a rotisserie.
Eric, I have thought of buying one of these rotisseries. I would love to see if you can make lamb for gyro on the rotisserie. I make it cheat style, but I would love to see if you can make it on the rotisserie. If not, it's not deal breaker.
I love Brazilian BBQ, we have a great place here on Cape Cod, “The Brazilian Grill”, it’s such a treat. Great video, I love that grill.
Looks like a finger on that left hand had a negative encounter with the sharp end of a skewer, or that razor sharp knife!
That looks delicious!
Whenever I have Picanha at a Brazilian steak house, I see them dipping the skewer into a bed of mixed seasonings, so I suppose I've never had the traditional single seasoned offering. Although a couple of the steak houses did have a charcoal bed that they grilled over. That traditional seasoning is something I'm going to look for.
🤣🤣yep. It was the razor sharp knife that took care of business
@@2guysandacooler No shame in that!
Love picanha! My wife would not tolerate a huge cabinet for making it the traditional way though 🤭
Hello Eric, First off, all i love the knife you used, and the steak looks yummy
That knife is great!!
I honestly haven't made it in a long while because the price went through the roof here in Florida.
Very jealous of all your cool toys - that grill is awesome
As good as prime rib IMHO!
You had me at red meat.
Truth.
((nice knife sheath!!))
Eric, how do you like that grill/rotisserie oven? I think I found it on Amazon just now. Is it electric? It also says it has a battery, which I find a little questionable. Great video as always.
I do like it. I prefer the gas option but there is an electric option. The gas option is the one with the battery. This battery is what makes it portable. I've found that the battery is good for about 12+ hours of continuous use. The 5 skewer is great is you do lots of food all the time. I think that the 3 skewer is just about the perfect size for someone who does a moderate amount of cooking. Either way, I'm having a blast with this unit!!
@@2guysandacoolerThanks for your reply. It looks like it would be a great addition to my collection!
Picanha não tem como dar errado, a melhor carne!!!!
Embora esteja muito assada pro meu gosto, gosto de mal passada.
Abraços.
Cured and dried picaña is as good as jamón.
Picanha is Portuguese but pronounced as you wrote it in Spanish. Picanha is a uniquely Brasilian Portuguese word, It is delicous. Come visit us in Rio Grande do Sul after we recover from the floods.
I I went to Brazil many times and I like it a lot. Picanha is the rump tapa that was exported from Argentina to Brazil.
quick question: are you using the propane or electric Brazilian Flame Rotisserie Grill?
I saw electric is 2 skewer- i just ordered the 5 skewer bundle - thank you for your videos
In this video it's propane. I like the gas grill better than the electric
Is beef in your part of the world grain fed? Do they have beef grading like in the US (choice, prime, etc.)? Just curious 😅
It's 100% grass fed. No real grading system like in the US. This cut was actually imported from Argentina I think
He got the sound track wrong ... Spanish Guittar....uahuahuahahu
Flamenco, very popular in Brazil 😉
@@2guysandacooler tell me about it... hauahauhauahauah
Can you advise on drying time where I am losing the required 40% weight much quicker than what I am reading is expected? I’m consistently getting eye of round Bresaola in no more than 4 weeks and pork tenderloin Lonzino at not much more than 2 weeks. I have a purpose-built drying chamber made from an old refrigerator using Inkbird humidity and temp controllers with 55F and 80% humidity setpoints. I also have a couple wireless temp & humidity monitors to keep an eye on it. All are periodically calibrated using the salt method. My product consistently comes out great but I am wondering if it could be even better if I could extend the dry time to what sounds more like the norm.
Any idea why I get such rapid weight loss and how to extend my dry time?
Maybe air flow?
Thanks for suggestion. I do have a small squirrel cage fan inside cabinet but turned down such that you can’t detect velocity more than directly over fan outlet. Also the meat is hanging away from fan outlet. I don’t have issue with case hardening either, though I do routinely vacuum pack finished meats for several weeks to months after hitting weight targets.
I’ll try a batch with no fan, thanks for the suggestion.
Interesting. If you don't have case hardening and airflow isn't an issue, I wouldn't worry about it. If you want the meat to dry a little slower, I would increase the humidity just a point or two and perhaps lower the temp a degree or two as well.
does dry aging wipe out trichinella?
nope
BR
👈🏻Ignited a hungry ferocious beast inside.
I thought there were 2 guys??
Congrats,but coal makes a difference!👏👏👏👏👏👏